Dumplings with cabbage, carrot and mushroom

Dumplings with cabbage, carrot and mushroom

Introduction:

Production steps:

Step 1: take a raw material map.

Step 2: wash and chop the cabbage, add a little salt to break out the water in the cabbage, and wrap the chopped cabbage with a clean drawer cloth to squeeze out the water.

Step 3: wash the carrot, peel it off, and rub it into a thin thread with the eraser.

Step 4: wash the soaked mushrooms and chop them into pieces.

Step 5: heat sesame oil and peanut oil in a frying pan, saute Zanthoxylum bungeanum and remove it after burning.

Step 6: pour the mushroom powder into the frying pan and stir fry until fragrant. Add shredded carrot and stir fry together. Turn off the fire after frying out the red oil.

Step 7: add cabbage and salt to mix well.

Step 8: add some hot water into the cabbage, pour into the flour and make a dough.
Wake up for 15-20 minutes.

Step 9: make small potions, roll them into skins and wrap them into dumplings.

Step 10: cook and plate.

Materials required:

Cabbage: 400g

Carrots: 2

Dried mushrooms: 15

Minced ginger: 5g

Sesame oil: 15ml

Peanut oil: 10ml

Chinese prickly ash: 30

Salt: right amount

Note: 1 because the carrot is sweet and salty, dumplings have a different flavor. 2. Adjust the amount of carrot according to your own taste.

Production difficulty: ordinary

Technology: seasoning

Production time: several hours

Taste: light